Chocolate Peppermint Crinkle Cookies

In the short time it’s been since I first made these chocolate peppermint crinkle cookies, I’ve become obsessed.

I’ve always loved chocolate crinkles, but the addition of peppermint really takes these over the top. Plus, the texture of these is just incredible – they are almost fudge-like inside! The cookies flattened out nicely into pretty little circles, while still staying perfectly thick and chewy.

I also learned something new from baking these. If you roll the cookie dough balls in a little bit of granulated sugar before adding a nice coating of powdered sugar, the granulated sugar will keep the powdered sugar from soaking into the cookie while it bakes, resulting in crinkles cookies that are nice and pretty.

Directions:

In a medium sized bowl, whisk together the flour, baking powder, and salt and set aside.

In a separate, microwave-safe bowl, melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and continue and microwaving in 15 second increments until melted and smooth.

In a large bowl, beat together the 2 1/2 cups of sugar, the oil, butter and corn syrup until blended. Beat in the eggs, egg yolk, vanilla and peppermint extract. On low, beat in the melted chocolate. Add the flour mixture and mix on low speed. Cover and refrigerate several hours or overnight.

Heat oven to 325 degrees F. Line a baking sheet with parchment. Roll the dough into 2 inch balls. Roll each dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. The granulated sugar will keep the powdered sugar from soaking into the cookie while it bakes.